There’s nothing quite like warm, smoky tandoori roti served fresh with paneer, dal makhani, or rich curries. While traditional tandoori rotis are cooked in a clay tandoor, you can recreate a similar texture and flavor at home using a regular gas stove and a tawa.
Here’s a simple step-by-step recipe to make soft, restaurant-style tandoori rotis.
In a large bowl, combine the whole wheat flour, all-purpose flour, salt, sugar, and baking powder.
Add the yogurt and oil, then gradually pour in warm water while kneading. Continue kneading for 8–10 minutes until you get a soft, smooth dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Divide the dough into equal-sized balls.
Lightly dust with flour and roll each ball into an oval or round shape about 4–5 mm thick. Avoid making the roti too thin, as tandoori rotis are slightly thicker than regular chapatis.
Brush or spread a thin layer of water on one side of the rolled roti.
The water helps the roti stick firmly to the hot tawa during cooking.
Heat a cast-iron tawa until very hot.
Place the water-coated side of the roti directly onto the hot tawa so it sticks to the surface.
Once bubbles begin to appear, carefully turn the tawa upside down over a direct gas flame.
Cook until brown spots appear and the roti develops a smoky, slightly charred finish.
Carefully remove the roti using tongs.
Immediately brush the hot roti with butter or ghee.
Serve hot with:
Making restaurant-style tandoori roti at home is easier than it looks. With the right dough, a hot cast-iron tawa, and a gas flame, you can enjoy soft, fluffy rotis with a delicious smoky flavor—without needing a traditional tandoor. Pair them with your favorite Indian curry for a complete restaurant-style meal.
